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Seasonal American plates & a range of wines in a brick-lined space with bar, lounge & table seating.
Hours
| Monday | 4 PM–12 AM |
| Tuesday | 4 PM–12 AM |
| Wednesday | 4 PM–12 AM |
| Thursday | 4 PM–12 AM |
| Friday | 4 PM–1:30 AM |
| Saturday | 4 PM–1:30 AM |
| Sunday | 4–11 PM |
Address and Contact Information
Address: 1526 Walnut St, Kansas City, MO 64108
Phone: (816) 842-2660
Website: https://tanninwinebar.com/?utm_source=google&utm_medium=seo&utm_campaign=gbp-listing
Menu Photos
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Tannin Wine Bar: Restaurant and Wine Bar Crossroads Kansas City
In Kansas City’s Crossroads District, Tannin Wine Bar & Kitchen offers exceptional food and wine experiences. We have creative private dining events.
Food Menu Kansas City Crossroads | Tannin Wine Bar and Kitchen
Tannin Wine Bar & Kitchen is pleased to offer a selection of clubs to help take your wine experience to the next level.
Tannin Wine Bar & Kitchen (@tanninkc) • Instagram photos and videos
@tanninkc – 1526 Walnut St, Kansas City, MO 64108 ✨ Local Flavor, 100 Years in the Making ✨ If you know Kansas City food, you know the real magic starts …
Reviews
Jason Pitcole
Great place for a dinner and drinks in downtown Kansas City. They have a wonderful wine selection that has some very good wines priced affordably and the menu offered many different meals. I went with the shrimp appetizer and the risotto, both were great. Service was extremely attentive as well. Definitely worth a visit when in the area.
… morePhilippe Paul
KC Restaurant Week Dinner at Tannin Wine Bar & Kitchen ✨
Grabbed dinner with two friends last night at Tannin Wine Bar & Kitchen for KC Restaurant Week, and overall we really enjoyed the night.
Two of us ordered the $50 Dinner Menu.
Course 1:
• Lump Crab Dip (crostini, lardons, parmesan) — creamy, rich, and full of flavor. The crab came through nicely, and the crostini with lardons really elevated the dish.
Course 2:
• Seared Salmon (herbed polenta, sautéed broccolini, confit tomatoes, chimichurri) — beautifully presented and well-seasoned. Everything on the plate worked together harmoniously.
Course 3:
• Lamar’s Glazed Doughnut Bread Pudding (whipped cream, chocolate drizzle) — served hot, which was a plus, but this ended up being my least favorite dish at the table. The melted chocolate chips provided most of the sweetness for me.
We also tried another prix-fixe selection:
Course 1:
• Crispy Pork Cheeks (polenta, kimchi) — flavorful and nicely balanced.
Course 2:
• Braised Short Ribs (garlic whipped potatoes, haricots verts, rosemary demi-glace) — incredibly comforting, tender, and delicious.
Course 3:
• Fudge-Stuffed Peanut Butter Cookie with banana ice cream — surprisingly enjoyable, even for someone who doesn’t usually like peanut butter desserts.
We also ordered a few à la carte items:
Snacks:
• Crispy Shrimp (chili aioli, sweet soy, sesame seeds) — one of my favorites of the night. Perfectly crispy, savory, and satisfying.
Salads & Soup:
• Spinach Caesar Salad (shaved parmesan, polenta croutons, caesar dressing) — I enjoyed it, but one of my friends wasn’t a fan due to texture. The polenta croutons lacked that classic crunch.
Mains:
• Tannin Wagyu Burger (Kemmerer Farms wagyu beef, cheddar, tomato, bacon, onion bun, pommes frites) — cooked medium-rare, juicy, and very flavorful.
We did enjoy the evening, though we weren’t fans of being seated all the way in the back, away from the main dining area, in what felt like an event room. Next time, we’ll definitely ask for seating closer to the main space.
Our server, Caleb, was the life of the party—friendly, engaging, and made the experience even better. The restaurant manager was also very kind and accommodating.
We’ll be back to try more items on the menu. Thank you for a great evening!
… moreGrabbed dinner with two friends last night at Tannin Wine Bar & Kitchen for KC Restaurant Week, and overall we really enjoyed the night.
Two of us ordered the $50 Dinner Menu.
Course 1:
• Lump Crab Dip (crostini, lardons, parmesan) — creamy, rich, and full of flavor. The crab came through nicely, and the crostini with lardons really elevated the dish.
Course 2:
• Seared Salmon (herbed polenta, sautéed broccolini, confit tomatoes, chimichurri) — beautifully presented and well-seasoned. Everything on the plate worked together harmoniously.
Course 3:
• Lamar’s Glazed Doughnut Bread Pudding (whipped cream, chocolate drizzle) — served hot, which was a plus, but this ended up being my least favorite dish at the table. The melted chocolate chips provided most of the sweetness for me.
We also tried another prix-fixe selection:
Course 1:
• Crispy Pork Cheeks (polenta, kimchi) — flavorful and nicely balanced.
Course 2:
• Braised Short Ribs (garlic whipped potatoes, haricots verts, rosemary demi-glace) — incredibly comforting, tender, and delicious.
Course 3:
• Fudge-Stuffed Peanut Butter Cookie with banana ice cream — surprisingly enjoyable, even for someone who doesn’t usually like peanut butter desserts.
We also ordered a few à la carte items:
Snacks:
• Crispy Shrimp (chili aioli, sweet soy, sesame seeds) — one of my favorites of the night. Perfectly crispy, savory, and satisfying.
Salads & Soup:
• Spinach Caesar Salad (shaved parmesan, polenta croutons, caesar dressing) — I enjoyed it, but one of my friends wasn’t a fan due to texture. The polenta croutons lacked that classic crunch.
Mains:
• Tannin Wagyu Burger (Kemmerer Farms wagyu beef, cheddar, tomato, bacon, onion bun, pommes frites) — cooked medium-rare, juicy, and very flavorful.
We did enjoy the evening, though we weren’t fans of being seated all the way in the back, away from the main dining area, in what felt like an event room. Next time, we’ll definitely ask for seating closer to the main space.
Our server, Caleb, was the life of the party—friendly, engaging, and made the experience even better. The restaurant manager was also very kind and accommodating.
We’ll be back to try more items on the menu. Thank you for a great evening!
Shane Kim
Good vibes, good staff, good food, and good wines. What more can you ask for?
I’ve been here a few times, and will definitely be returning.
The wine selections are great and anyone can find something they like on the menu.
The food is flavorful, the presentation is elegant, yet approachable.
… moreI’ve been here a few times, and will definitely be returning.
The wine selections are great and anyone can find something they like on the menu.
The food is flavorful, the presentation is elegant, yet approachable.
John Paul Herron
Wagyu burger out of this world. Grilled rack of lamb was the best lamb I’ve ever had. Super romantic and great atmosphere especially for valentines. Definitely one of the top restaurants downtown KC
… moreChristy Liss
Stopped on Friday night for wine and dinner. The Happy Hour wine featured red and white were both very good. We had the mushroom risotto which was fabulous. It is a very roomy place with attentive service. There is some outdoor seating also.
… moreArris Pardalos
Came here for the first time for KC restaurant week. The fix menu was amazing, the wine pairing with it was outstanding. The manager even came out with each glass to tell us about the wine. We will come back, often.
… moreKevin Grunwald
We really enjoyed our second visit to tannin. Kept things simple with the classic burger and fries. Burger was excellent – well seasoned and delicious – and the fries were spectacular. You absolutely must try the peanut butter and fudge cookie. It’s indescribable.
… moreKatlin Dunsing
Food was absolutely phenomenal! Goat cheese and mushroom tart was great and the Wagyu burger was full of flavor and cooked too perfection. Highly recommend the pork chop as well.
… moreAdriana Souza
For me and my husband it is the best restaurant in Kansas City, we know several, but this is our favorite. The food is amazing.
… morePhoebe Edson
The food was okay, service was alright…. But charging your customer for your employee’s health insurance is crazy, this seems like a sleazy way for a business owner get around having to actually take care of their employees themselves. I’m glad the employees have health insurance but I am not happy to be the one funding it.
… more